Gluten-Free Cream-Filled Puff Pastry
Indulge in the magic of homemade decadence with this Gluten-Free Cream-Filled Puff Pastry recipe, a delightful fusion of airy pastry layers and luscious vanilla-scented cream. Perfect for those seeking gluten-free dessert options, these pastries feature a buttery, golden crust crafted with a gluten-free flour blend and xanthan gum, ensuring the flakiness you'd expect from traditional puff pastry. The silky cream filling, thickened with eggs, heavy cream, and a touch of cornstarch, is balanced in sweetness and whipped to perfection for a satisfying bite. Finished with a dusting of confectioners’ sugar, these pastries are ideal for elegant gatherings or an indulgent everyday treat. Whether you're gluten-sensitive or just exploring alternatives, this recipe delivers the irresistible charm of cream-filled pastries without compromise.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 1 cup Unsalted butter, chilled and cubed
- 0.5 cup Cold water
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 4 tablespoons Granulated sugar
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 2 units Large eggs
- 2 tablespoons Confectioners' sugar for dusting
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour and xanthan gum.
Add the chilled butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Do not over mix.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the cream filling. In a medium saucepan, whisk together 1/2 cup of the heavy cream, vanilla extract, granulated sugar, cornstarch, and salt over medium heat until smooth.
In a separate bowl, beat the eggs lightly. Slowly pour the hot cream mixture into the eggs, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble. This should take about 5-7 minutes.
Once thickened, remove from heat and allow the cream to cool. Cover and refrigerate until ready to use.
Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness and cut into 4x4 inch squares.
Place the squares on the prepared baking sheet and bake for 10-12 minutes, or until they are golden brown and puffed.
Let the puff pastry squares cool completely on a wire rack.
Once cooled, gently split each pastry square in half using a serrated knife.
Whip the remaining 1/2 cup of heavy cream until stiff peaks form and fold it into the cooled cream filling mixture.
Spoon or pipe the cream filling onto the bottom half of each pastry square and place the top half over the filling.
Dust with confectioners' sugar before serving.
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.4 g | 365% | |
| Saturated Fat | 172.5 g | 862% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 65.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
